Chicken Club Sandwich Recipe

Pound and season

Pat the chicken breasts dry with paper towels. If they are unevenly thick, place each between two pieces of plastic wrap and pound to an even 3/4-inch thickness using a meat mallet or rolling pin.

In a small bowl combine olive oil, garlic powder, smoked paprika, dried oregano, kosher salt, and 1/2 teaspoon black pepper. Brush or rub the mixture evenly over both sides of the chicken breasts. Let sit at room temperature for 10–15 minutes or refrigerate up to 2 hours.

Heat a large skillet over medium heat. Add bacon strips in a single layer and cook, turning occasionally, until crisp (about 8–10 minutes). Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for optional use when toasting bread.

Wipe the skillet used for bacon (keep 1 tsp fat) or use a clean skillet and heat to medium-high. Add the marinated chicken breasts and cook 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is golden-brown. If chicken browns too quickly, reduce heat to medium. Transfer to a cutting board and rest 5 minutes, then slice each breast into 3–4 strips for sandwich assembly.

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth. Taste and adjust seasoning if needed.

Wash and dry lettuce leaves. Slice tomato into 1/4-inch rounds and season lightly with a pinch of salt if desired.

Heat a clean skillet or griddle over medium. Spread softened butter evenly on one side of each bread slice. Place bread butter-side-down on the hot skillet (or griddle) and toast until golden, 1–2 minutes. If you reserved bacon fat, you may brush a little onto the other side of the bread before toasting for flavor. Repeat with all slices.

Lay out 4 slices of toasted bread butter-side-up. Spread about 1 tablespoon of the mayonnaise mixture on each of those slices.

Top each with a layer of lettuce, 3–4 slices of chicken, a slice of cheese (tear to fit if necessary), 2 slices of tomato (or enough to equal the 1 cup), and 2–3 bacon strips.

Top with remaining 4 toasted bread slices, butter-side-down. Press gently to compact. If you like, secure each sandwich with a toothpick and cut diagonally into halves or quarters.

Serve immediately while warm with optional side such as fries, chips, or a pickle. Leftover components (chicken, bacon, spread) can be refrigerated separately for up to 3 days.